10/21/09

I love meatloaf I do, but I hate it. I hate plain old meatloaf: a loaf of meat blah. I will eat meatloaf if it has a nice thick char-crust, full of flavor inside, and a lot of texture on the top. I've always felt that meatloaf needs something else: a coat, a jacket or something to add to it. Like a coat of bread. Just a plain old loaf of meat is, well, ick. Am I explaining this right? All mushy tasting with nothing to help it out. So I love to make my meatloaf enclosed in bread, BUT I still want that nice sticky, salty, sweet char-like topping--so I put that on the bread because if you put it on the meatloaf inside the bread it will just dissappear, melt away. The tanginess of the sauce on top of the bread is wonderful. Even if you don't eat meat you can fill this loaf with veggies and cheese, but use that tangy glaze! OK?

Preheat oven to 375 degrees F.In a skillet heat up a little bit of extra virgin olive oil, lightly sauté the onions & peppers; add some salt & pepper. Remove from pan then thoroughly cook the ground beef; season with salt & pepper. You want to cook the beef till almost done, not all the way as it will finish cooking in the oven. At the last minute of cooking the ground beef drain off the fat, leave a bit in there for flavor, then add in a few dashes of Worcestershire sauce. Then add back in the sautéed peppers & onions; mix all together; turn off heat; set aside. Get out your silpat and jellyroll pan and sprinkle with a bit of cornmeal (optional). Roll thawed bread dough out into a rectangle onto a silpat sheet.I place the filling on one side of the dough, I don’t sprinkle it around as I want the center to be one layer. But feel free to do as you like. Place the cooked meat mixture on the dough, then add a layer of caramelized onions, then top off with cheese. Roll up dough like a jelly roll and pinch seams to seal; place, seam side down. If dough is really sticky dip your fingers into some flour, repeat if necessary as you continue to roll. Bake for about 30 – 40 minutes, depending on your oven. While this is baking mix up the tangy glaze and get it ready to put on the loaf. At the 15 – 20 minute mark use a pastry brush and smear the tangy glaze over the top of the loaf. Bake for remaining time or until the bread crust is lightly golden brown.You need to wait about 10 minutes before slicing this bad boy.

69 comments:

This is so cool! I do not exaggerate - the moment the photo came up on screen, my stomach growled its approval! I love meatloaf only when I have a craving for it; otherwise, it's very 'meh!' I would crave this constantly.

The first time I ever had meatloaf, I vomited (true story) so I didn't eat it again for about 10 years (foreign family so we ate other things). However, I like how you did a flavorful loaf and wrapped it BREAD! You are awesome. Seriously, when is your restaurant opening?

Oh, hooray! The last few times I've been here I haven't been able to pull up the comment page. That meatloaf looks fantastic. Talk about a substantial sandwich. I had meatloaf on the menu this week, but it won't hold a candle to this. Change of plans! Thanks for the recipe.

ooooh, Man-loaf! I can easily live without it but the hubby thinks its quite tasty. Those Brits! lol. Creative as usual. Hope to see you on FB so we can chat! I miss talking with you and I want to hear about your trips to sephora! lol

I made this tonight and WOW was it good! For some reason, mine deflated after coming out of the the oven, but it was still super tasty. I added onions caramelized in dijon mustard, sauteed mushrooms and red bell peppers. Dawn, your ideas are absolutely wonderful. Thank you!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com